Low acidity fermented dairy products flavored with warm flavors

ABSTRACT

The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80° D, the pH from 4.5 to 5.5, flavored with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.

This application is a 371 of PCT/FR98/02120 filed Oct. 5, 1998.

The present invention relates to new fermented dairy products flavouredby the incorporation of warm flavours.

The general name “warm” flavours is used to designate flavours such aschocolate, caramel, vanilla, coffee, praline, nougat and/or the flavoursof oleaginous fruits (walnut, hazelnut, almond, pistachio nut, cashewnut), and the like.

These aromas, which are generally in great demand from consumers, arewidely used in the food industry for the manufacture of desserts.However, their use for flavouring fermented dairy products (for exampleof the type including yoghourt, milk drinks, fromage frais orderivatives thereof) is limited.

Although fermented dairy products (in particular of the yoghourt type)flavoured with warm flavours are proposed commercially, they are notappreciated by the majority of consumers because of the presence of anaftertaste which alters the true taste of the flavours used.

The inventors have now observed that this organoleptic incompatibilitybetween warm flavours and fermented dairy products was essentially dueto the acidity of the latter, which results from the production oflactic acid, causing a reduction of the pH, during fermentation.

Fermented diary products normally have a pH after fermentation ofbetween 4 and 5 approximately, and a Dornic acidity greater than 80° D,generally between 80 and 150° D approximately, depending on theirprotein content.

The Dornic acidity reflects the buffering capacity of the dairy productduring its fermentation; it is expressed in degrees Dornic (° D): onedegree Dornic corresponds to the quantity (in ml) of N/9 sodiumhydroxide necessary to bring the pH of the product to pH=8.3, oralternatively the quantity of lactic acid (in mg) in 10 ml of product.

The inventors have discovered that if the Dornic acidity of a fermenteddairy product was reduced while its pH was kept at a value less than orequal to 5, a preparation was obtained which could be flavoured with“warm” flavours without denaturing them.

The subject of the present invention is a flavoured fermented dairyproduct characterized in that its Dornic acidity is 20 to 80 degreesDornic, preferably 30 to 70° D, and advantageously 40 to 60° D, its pHis 4 to 5.5, preferably 4.5 to 4.9, and in that it is flavoured with awarm flavour.

Preferably, the said warm flavour is chosen from chocolate, caramel,vanilla, coffee, praline, nougat, walnut, hazelnut, almond, pistachionut and cashew nut flavours and the like.

Although an acidity of up to 80° D can sometimes be acceptable, forexample in the case of certain products flavoured with chocolate, it ispreferable in most cases, for an optimum preservation of theorganoleptic qualities, especially when flavours such as coffee areused, that the acidity does not exceed 70° D, and advantageously 60° D.

Preferably, the flavoured fermented dairy products in accordance withthe invention have a protein content (w/w) of 1 to 10%, andadvantageously of 2 to 6.5%.

According to a preferred embodiment of a flavoured fermented dairyproduct in accordance with the present invention, it is a product of theyoghourt type or of the fromage frais type, characterized in that, for aprotein content (w/w) of 2% to 10%, and a fat content (w/w) of less thanor equal to 15% approximately, preferably of 3 to 12%, its pH is 4 to5.5, and its Dornic acidity is 20 to 120° D, preferably 40 to 70° D.

According to another preferred embodiment of a flavoured fermented dairyproduct in accordance with the present invention, it is a product of thefermented drink type, characterized in that, for a protein content (w/w)of 1% to 5%, and a fat content (w/w) of less than or equal to 5%approximately, preferably of the order of 1.5%, its pH is 4 to 5 and itsDornic acidity is 20 to 70° D, preferably 30 to 60° D.

For the production of a fermented dairy product in accordance with thepresent invention, the fermentation of a dairy raw material is carriedout by at least one microorganism capable of performing lactic acidfermentation; it represents in particular microorganisms normally usedin lactic ferments, such as Lactobacillus sp., Lactococcus sp., as wellas Bifidobacteriae sp., and in particular in yoghourt ferments;preferably, at least one lactic acid bacterium chosen from the groupconsisting of Lactobacillus bulgaricus and Streptococcus thermophiluswill be used.

The dairy raw materials which can be used for carrying out the presentinvention are obtained by reducing the buffering capacity of milk, bydemineralization and/or by reducing the content of proteins, inparticular of calcium phosphocaseinate. The milk used may be derivedfrom any mammalian species, or may be a mixture of milk from variousspecies; it may be, as a whole or in part, milk reconstituted frompowdered milk; it may optionally be partially or fully skimmed,supplemented or otherwise with vitamins, sugars or mineral salts.

The reduction in the protein and mineral salt concentration may beobtained by diluting the milk; the demineralization may be obtained byremoving the mineral salts either solely from the soluble phase of themilk, or from the soluble phase and from the micellar phase.

To reduce the mineral salt concentration of the soluble phase of themilk, it is possible to carry out a diafiltration, especially on anultrafiltration membrane, and/or a dilution. The dilution makes itpossible, in addition, to also reduce the protein concentration.

The diafiltration of the milk can be carried out directly against water.It is also possible to concentrate the proteins beforehand byultrafiltration on a membrane. Advantageously, the VCF (volumeconcentration factor) is 1.2 to 5; a retentate is thereby obtained whichhas a protein content of 3.8 to 18%.

This retentate is then subjected to diafiltration and/or to dilution.

The diafiltration rate (corresponding to the number of volumes of wateradded and to the number of volumes of permeate removed through theultrafiltration membrane, relative to the volume of milk or ofultrafiltration retentate) is advantageously 0.5 to 5.

The dilution rate is advantageously less than or equal to 9, dependingon the mineral salt and protein concentration desired for the productwhich will be subjected to fermentation.

To demineralize both the soluble phase and the micellar phase of themilk, the inventors have developed a process using partialdemineralization of the milk under CO₂ pressure, followed by a rise inthe pH of the demineralized milk, by degassing.

The subject of the present invention is also this process whichcomprises at least:

a) the solubilization of CO₂ under pressure (carbonation), in a milk(optionally diluted or concentrated beforehand), whose proteinconcentration is between about 25 and about 150 g/l, in order to reducethe pH of the said milk to a value of between 5 and 6.5, preferablybetween 5 and 5.8;

b) the partial removal, by diafiltration under CO₂ pressure, of thesoluble mineral salts (namely the minerals initially present in thesoluble phase of the milk, and the mineral salts released from themicellar phase by the acidification), until a calcium quantity per gramof protein equal to 30% to 80%, preferably 40 to 70%, of the initialquantity is obtained;

c) the increase in the pH of the diafiltration retentate, by removal ofthe CO₂ (decarbonation), until there is a return to a pH close to the pHof a non-carbonated milk having the same protein concentration as thatof the said diafiltration retentate.

According to a preferred embodiment of the process in accordance withthe present invention, the milk used is concentrated, until the desiredprotein concentration is obtained, either prior to the carbonation ofstep a), or during the diafiltration of step b).

According to another embodiment of the process in accordance with theinvention, the decarbonation of step c) is carried out until there is areturn to a pH at least equal to 6.2 and preferably greater than orequal to 6.4.

According to yet another embodiment of the process in accordance withthe invention, steps a) and b) are carried out at a temperature ofbetween 0 and 20° C., and step c) at a temperature of about 20° C. to70° C. and preferably between 20 and 40° C.

The pH obtained at the end of step a) depends on the quantity of CO₂solubilized in the aqueous phase, which itself depends on the pressureused and on the temperature of solution.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 represents a chart which makes it possible to determine the CO₂saturation pressure to be applied during carbonation, in the case of alow-fat milk at 4° C., in order to obtain a given pH (values at CO₂saturation equilibrium).

FIG. 2 represents a diagram of the various stages of two preferredembodiments of the process in accordance with the present invention.

The degassing causes a return of the carbon dioxide gas from thedissolved state to the gaseous state (decarbonation).

The dairy raw material obtained by the process in accordance with theinvention can, in addition, be diluted, as indicated above, at adilution rate advantageously less than or equal to 9.

The process in accordance with the invention makes it possible to obtainthe removal of 40 to 70% of the minerals from the milk.

Prior to the fermentation, the dairy raw materials obtained by theprocess of demineralization of the soluble phase and of the micellarphase in accordance with the invention, or by one of the other processesdescribed above which make it possible to reduce the buffering capacity,may be optionally subjected to a heat treatment, of the pasteurizationor sterilization type, at a temperature of between 60° C. and 150° C.,preferably between 72 and 140° C., for a period of between 1 second and20 minutes.

These dairy raw materials can also be supplemented with variousadditives which make it possible to facilitate the fermentation (bycompensating for the loss of nutrients resulting from the diafiltration,such as for example lactose, amino acids and peptides, vitamins, enzymesand the like), or (in particular in the case of products whose proteinconcentration has been reduced by dilution) to obtain a thicker texture.

If it is desired to obtain a thicker texture, in particular in the caseof products whose protein concentration has been reduced by dilution, itmay be necessary to compensate for the loss of proteins, in particularof micellar casein, with texturing agents, and/or dietary caseinateand/or vegetable proteins.

Texturing agents which can be used are in particular thickeners, gellingagents, emulsifiers, dietary stabilizers such as for example starchesand derivatives thereof, gelatin, gums and the like.

Dietary caseinates which can be used are in particular calcium, sodium,potassium and ammonium caseinates.

Vegetable proteins which can be used are for example soya milk, soyaconcentrates and isolates.

The warm flavour preparation may also, if desired, be added beforefermentation.

The fermentation by lactic ferments is carried out according toconventional procedures. The usual lactic ferments, namely Lactobacillussp., Lactococcus sp., as well as Bifidobacteriae sp., and in particularthe ferments used for the manufacture of yoghourts can be used withinthe framework of the process in accordance with the invention;preferably, at least one lactic acid bacterium chosen from the groupconsisting of Lactobacillus bulgaricus and Streptococcus thermophiluswill be used.

The invention also covers fermented dairy products which can be obtainedby fermenting a dairy raw material resulting from the process ofdemineralization of the liquid phase and of the micellar phase inaccordance with the invention, optionally supplemented as indicatedabove.

The fermented dairy products in accordance with the invention, as wellas the fermented dairy products obtained from dairy raw materialresulting from one of the other processes described above which make itpossible to reduce the buffering capacity, constitute a “white material”to which there will be added, in order to obtain a fermented dairyproduct in accordance with the invention, a warm flavour preparation, ifit has not been previously added to the fermentation.

Fermented dairy products which can be used as “white material” for theproduction of the flavoured products in accordance with the inventionare for example:

thick products of the yoghourt or fromage frais type, characterized inthat, for a protein content (w/w) of between 7% and 15%, and a fatcontent (w/w) of less than or equal to 15% approximately, preferablybetween 3 and 12%, their pH is between 4 and 5.5, and their Dornicacidity between 60 and 120° D, preferably 70 to 110° D;

products of the yoghourt type, characterized in that, for a proteincontent (w/w) of between 4% and 7%, and a fat content (w/w) of less thanor equal to 10% approximately, preferably between 0 and 5%, their pH isbetween 4 and 5.5, and their Dornic acidity between 30 and 90° D,preferably 50 to 70° D;

products of the fermented drink type, characterized in that, for aprotein content (w/w) of between 2% and 5%, and a fat content (w/w) ofless than or equal to 5% approximately, preferably of the order of 1.5%,their pH is between 4 and 5 and their Dornic acidity between 30 and 70°D, preferably between 40 and 60° D.

These fermented dairy products can in particular be obtained byfermenting a dairy raw material resulting from the process ofdemineralization of the liquid phase and the micellar phase inaccordance with the invention.

If necessary, in order to obtain the pH and the Dornic acidity whichcharacterize the flavoured products in accordance with the invention,the fermented products used as white material are diluted, for example,with the warm flavour preparation. Advantageously, the said warm flavourpreparation represents between 1 and 50%, preferably between 20 and 50%by volume of the final product.

The addition of the warm flavour preparation before or afterfermentation is carried out depending on the product which it is desiredto obtain. For example, if it is desired to obtain a fermented productof the set yoghourt type, a flavour preparation will be added prior tothe fermentation, which can be carried out in pots; if on the contraryit is a fermented product of the stirred type which is desired, apreparation of the chosen flavour will be preferably added to thefermented product.

It is thus possible to obtain fermented products flavoured withchocolate, caramel, praline and the like, or with a mixture of theseflavours, by adding preparations of the corresponding flavours.

The flavour preparation may optionally contain, in addition to theflavour or the flavours chosen, various additives such as fats (forexample cream and/or vegetable fat) emulsifiers, thickeners and thelike.

Syrups, powders or flavoured extracts can also be used.

The flavoured fermented dairy products in accordance with the inventionmay be in particular stirred yoghourts, set yoghourts, drinkingyoghourts, fromage frais, fermented milks, yoghourt- or fermentedmilk-based desserts and the like. These products can also be used as rawmaterials for the production of derived dairy products such as, forexample, frozen dairy products (yoghourt ice creams), products of thespread type and the like.

The flavoured fermented dairy products in accordance with the inventionhave a low Dornic acidity, while preserving a pH <5, which makes itpossible to ensure adequate food safety by preventing the development ofa contaminating flora during the life of the product.

The fermented products in accordance with the invention may thereforecontain live ferments, and may be preserved for the usual period forfresh products (28 days), without losing their organoleptic qualities;if desired, they can also undergo a heat treatment of the pasteurizationor sterilization type (under the conditions defined above), in order toprolong their preservation.

The present invention will be understood more clearly with the aid ofthe additional description which follows, which refers to nonlimitingexamples of preparation of flavoured fermented dairy products inaccordance with the present invention.

It should be clearly understood, however, that these examples are givensolely by way of illustration of the subject of the invention and do notconstitute in any manner a limitation thereto.

EXAMPLE 1 Production of a Chocolate-Flavoured Stirred Yoghourt

A fully skimmed cow'milk was subjected to ultrafiltration on aninorganic membrane (TECH SEP, cut-off 15 kDa) until a protein content of6.4% is obtained in the retentate (1st stage). This retentate is thencarbonated at a temperature of about 4° C. with a quantity of CO₂corresponding to a saturation pressure of 2 bar, up to a pH of about5.5. Continuous diafiltration is then carried out under the followingconditions: 2 volumes of water are added per volume of milk concentratedin the 1st stage, and the same volume is removed through the permeate asthe volume of water added. This operation takes place continuously, andmakes it possible to preserve the initial protein content of theretentate (6.4%).

Calcium and the other mineral salts are partially removed with thepermeate, as well as a portion of the lactose and of the other solublemilk constituents. For example, for a skimmed milk containing initially1230 ppm of calcium per 32.2 g/kg of protein, and 50 g/kg of lactose, aretentate containing 63 g/kg of protein and 1410 ppm of calcium, and 17g/kg of lactose, is obtained under the carbonation and diafiltrationconditions defined above, that is to say a reduction in the calciumcontent per gram of protein.

The lactose content of the retentate depends on the ratio between themass of water added for the diafiltration and the mass of the retentate,as shown in Table I below:

TABLE I Mass added/mass Lf Dilution factor of the retentate (%) (Lf/Li)0 5.0 1 0.25 4.0 0.8 0.50 3.3 0.66 0.67 3.0 0.60 1.0 2.5 0.50 1.5 2.00.40 2.0 1.7 0.34 4.0 1.0 0.20 Lf = final lactose in the retentate Li =initial lactose in the milk (theoretically 50 g/kg, that is to say 5%)

The retentate is then brought to atmospheric pressure, which causesremoval of the CO₂, and then the degassing is continued under vacuum,until a rise in pH to 6.4 is obtained (at 25° C.).

The following ingredients are then added to the retentate (expressed in% by weight of the final mixture):

waxy maize starch (hydroxypropylated) 0.7 gelatin* 0.3 water 5.0 sucrose3.0 cream containing 40% fat 2.0 Gel strength: 250 blooms = (250 grams)

The mixture is then subjected to a heat treatment at 95° C. for 4minutes, and is then homogenized in an APV/RANNIE homogenizer, 1201/hour (30 bar) and cooled to 43° C. before being inoculated with an L.bulgaricus and S. thermophilus culture.

The fermentation is carried out in an oven regulated at 43° C., until apH of 4.6 to 4.7 is obtained. The fermentation is stopped by cooling thepreparation to 20° C.

A mixture is prepared whose composition (in % w/w) is the following:

cream containing 40% fat 24.0 waxy maize starch (native) 3.5 grated darkchocolate for crunching 4.5 cocoa powder containing 21% fat 4.5 sucrose27.5 water qs 100

The mixture is sterilized at 130° C. for 30 seconds, and after coolingis mixed with an equal weight of the fermented preparation.

The mixture is distributed into pots which are stored in a refrigeratedand ventilated chamber (4° C.). The pH of the final product is about 5.2for a Dornic acidity of about 45° D.

EXAMPLE 2 Production of a Chocolate-Flavoured Set Yoghourt

A fully skimmed cow'milk is ultrafiltered, and then carbonated,diafiltered and degassed, as indicated in Example 1.

The following ingredients (expressed in % by weight of the finalmixture) are then added to the diafiltration retentate:

grated dark chocolate for crunching 4.0 cocoa powder containing 21% fat0.4 cream containing 40% fat 8.5 sucrose 16.0 water 10.0

The mixture is then subjected to a heat treatment at 95° C. for 4minutes, and is then homogenized in an APV/RANNIE homogenizer, 120l/hour (200 bar), and cooled to 43° C. before being inoculated with anL. bulgaricus and S. thermophilus culture.

The fermentation is carried out in pots in an oven regulated at 43° C.,until a pH of 4.6 to 4.8 is obtained. The fermentation is stopped bycooling the pots to 4° C.

The pots are stored in a refrigerated and ventilated chamber (4° C.).The pH of the final product is about 4.75 for a Dornic acidity of about65° D.

EXAMPLE 3 Stirred Chocolate Yoghourt

Process of Preparation

1. Preparation of the white mass:

5-fold concentration of skimmed milk by tangential ultrafiltration on aninorganic membrane;

4.9-fold dilution of the retentate with water (soft or demineralized) to3.35% protein;

addition of cream containing 40% fat in an amount of 14% of the volumeof dilute retentate, and of 8% sugar;

pasteurization 4′ at 95° C. and homogenization;

fermentation, in an oven, of this mixture cooled to 43° C. with an L.bulgaricus and S. thermophilus culture until a pH of 4.6 to 4.7 isobtained;

cooling to 20° C.

2. Preparation of a chocolate-flavoured mixture, according to thecomposition indicated below, and sterilization;

Composition of the chocolate preparation (% w/w):

cream containing 40% fat 26.5 chocolate 60/40 60 invert sugar 13 salt0.4 vanillin 0.1

3. Mixing of the white mass (at 20° C. approximately) with thechocolate-flavoured preparation (at 35° C. approximately) in therespective proportions of 80 and 20% (% w/w);

packaging in pots and refrigeration at 4°C.

Characteristics of the Product

Final pH=about 4.9;

Acidity=55 degrees Dornic approximately;

Viscosity=1000 to 2000 mPa.s according to the intensity of the shearingstress applied.

EXAMPLE 4 Demineralized Milk-based Set Chocolate Yoghourt

Process of Preparation

diafiltration by a factor of 2 (2 volumes of water are added to 1 volumeof milk and 2 volumes of permeate are recovered) of skimmed milk(tangential ultrafiltration on an inorganic membrane);

the following ingredients are added (the quantites are given in % in thefinished product), to the diafiltered milk:

grated dark chocolate for crunching 4% cocoa powder (containing 21% fat)0.40% cream containing 40% fat 8.50% sucrose 16% waxy maize nativestarch 0.30%

pasteurization 4′ at 95° C. and homogenization;

fermentation of this chocolate-flavoured mixture cooled to 43° C. (inpots) in an oven with an L. bulgaricus and S. thermophilus culture untila pH of 4.6 approximately is obtained;

cooling of the yoghourts to 4° C.

Characteristics of the Product

Final pH=about 4.75;

Acidity=40 degrees Dornic approximately;

Gel strength=about 400 N.m;

EXAMPLE 5 Stirred Yoghourt-type, Chocolate-flavoured Fermented Milk

Process of Preparation

1. White mass: preparation of the following mixture (% w/w):

skimmed milk 84% skimmed milk powder 0.90% cream containing 40% fat6.75% sodium caseinate 1.15% sugar 7%

pasteurization 4′ at 95° C. and homogenization;

fermentation, in an oven, of this mixture cooled to 38° C. with aculture of L. bulgaricus and S. thermophilus until a pH of 4.6 to 4.7 isobtained;

cooling to 20° C.

2. Preparation of a chocolate-flavoured mixture according to thecomposition indicated below, and sterilization:

cream containing 40% fat 26.5 chocolate 60/40 60 invert sugar 13 salt0.4 vanillin 0.1

3. Mixing of the white mass (at 20°C. approximately) with thechocolate-flavoured preparation (at 35° C. approximately) in therespective proportions of 75 and 25% (% w/w);

packaging in pots and refrigeration at 4° C.

Characteristics of the Product

Final pH=about 4.8;

Acidity=53 degrees Dornic approximately;

Viscosity=1000 to 2000 mPa.s according to the intensity of the shearingstress applied.

EXAMPLE 6 Chocolate-flavoured Drinking Fermented Milk

Process of Preparation

diafiltration of skimmed milk by a factor of 2 (2 volumes of water forone volume of milk);

mixing: 93.7% of this diafiltered milk, 5% cream containing 40% fat and1.3% sugar syrup at 67%;

pasteurization 4′ at 95° C. and homogenization;

cooling to 38° C. and fermentation by the yoghourt ferments;

cooling to 20° C. and mixing with the chocolate-flavoured preparation ofExample 3 in the proportions 90/10.

Characteristics of the Product

40° Dornic approximately at pH 4.65;

Viscosity=about 55 mPa.s.

EXAMPLE 7 Chocolate-flavoured Fromage Frais

Process of Preparation

2.15-fold concentration of milk by tangential ultrafiltration on aninorganic membrane to 7.1% protein;

diafiltration of the retentate 3 times with water (3 volumes of waterare added to one volume of retentate and 3 volumes of permeate arerecovered);

storage overnight at 4° C. of the diafiltered retentate;

addition of fat (cream), and of sugar, in order to obtain the followingmixture:

7.1% protein 81.8% skimmed milk powder 1.4% cream containing 40% fat9.8% sugar 7%

pasteurization 4′ at 95° C. and homogenization;

fermentation, in an oven, of this mixture cooled to 40° C., with an S.thermophilus culture until a pH of 4.6 is obtained;

cooling to 20° C./smoothing of the stirred yoghourt type with variouspossible shearing stresses depending on the desired viscosity;

preparation and sterilization of a chocolate-flavoured mixture (seeExample 3);

mixing of the white mass (at 20° C. approximately) with thechocolate-flavoured preparation (at 35° C. approximately) in therespective proportions of 75 and 25% (% w/w);

packaging in pots and refrigeration at 4° C.

Characteristics of the Product

Final pH=about 4.7;

Acidity=70 degrees Dornic approximately;

Viscosity=about 1000 to 2500 mPa.s according to the intensity of theshearing stress applied.

What is claimed is:
 1. A method for reducing the buffering capacity ofmilk raw material, wherein said method comprises (a) solubilizing carbondioxide under pressure into a milk raw material, which has a proteinconcentration of between 25 and 150 g/l, in an amount sufficient toreduce the pH of the material to within the range of 5 to 6.5; (b)subjecting the product of step (a) to diafiltration under carbon dioxidepressure and conditions sufficient to reduce the calcium quantity pergram of protein to between 30% and 80% of its starting ratio; (c)increasing the pH of the diafiltration retentate by removal of asufficient amount of the solubilized carbon dioxide as necessary toobtain a pH that falls within the normal pH range for non-carbonatedmilk products which have the same protein content as the retentate. 2.The method of claim 1 wherein the amount of solublized carbon dioxideadded to the raw milk material in step (a) is sufficient to reduce thepH to between 5 and 5.8.
 3. The method of claim 1 wherein thediafiltration of step (b) is conducted under conditions that reduce thecalcium quantity per gram of protein to between 40% and 70% of itsstarting ratio.
 4. A method of producing a flavoured fermented dairyproduct comprising a warm flavour comprising: (a) preparing the startingmaterial including reducing the buffering capacity of the milk rawmaterial according to the method of claim 1, (b) fermenting with atleast one lactic acid fermenting agent; and (c) admixing a flavourpreparation comprising at least one warm flavour.
 5. The method of claim4, wherein the admixing of the flavour preparation precedes thefermenting step.
 6. The method of claim 4, wherein the lactic acidfermenting agent is selected from the group of bacteria consisting ofLactobacillus sp., Lactococcus sp. and Bifidobacterium sp.
 7. The methodof claim 4 wherein the flavour preparation is admixed in an amountsufficient to provide between 1% and 50% of the final product.
 8. Themethod of claim 4, wherein the flavoured fermented dairy product has aDornic acidity of between 20 and 80 degrees Dornic and the pH is between4 and 5.5.
 9. The method of claim 8, wherein the Dornic acidity isbetween 30 and 70 degrees Dornic and the pH is between 4.5 and 4.9. 10.The method of claim 9, wherein the Dornic acidity is between 40 and 60degrees Dornic.
 11. The method of claim 4, wherein the warm flavour isselected from the group consisting of chocolate, caramel, vanilla,coffee, praline, nougat, walnut, hazelnut, almond, pistachio nut andcashew nut flavours.
 12. The method of claim 4, wherein the proteincontent is between 1% and 10%.